Jane Perrone's organic gardening blog

July 19, 2006

It's that time again ... what on earth to do with all those courgettes?

These little beauties - some of the first of this year's inevitable glut - were simply sauted in some very good olive oil along with some mushrooms and a generous sprinkling of cracked pepper. Their freshness was the key to making such a simple vegetable into a delicious dish.

The thing is, I love squash plants. They're so vigorous - it's like something from Little Shop of Horrors down at my allotment at the moment. And I love the sheer variety of the squash family, from these little summer courgettes to the tough skin of the atlantic giant pumpkin.

I always end up with way too many plants. I haven't counted, but I probably have at least 15 (summer and winter). For a household of two. A glut? More like an avalanche.

So I need your help, readers. I don't want to buy the book above - my bookshelves are groaning with vegetable growing books already - so tell me your most imaginative use for a courgette.

Zukes are obviously lovely on their own. I especially like them with lemon rind and basil. However, whenever I have to deal with my harvest, I start putting them in other things en masse. They are lovely in any egg dish:

Zucchini tarts and quiches are delicious and you can combine them with any number of ingrediants (tomato, onion, cheeses, etc,) and along the same lines, zucchini frittata.

A little more cliche, but which uses *lots* of zukes are zucchini casseroles and zucchini lasagna.

Another great use is various quick breads: zucchini bread and cupcakes are delicious. The bonus to this is that you can bring them in to work to share.

Cut them in half crossways, then into about 1/8 lengthways. Mix water and oil about half and half, dip the slices into the mixture, then roll in seasoned breadcrumbs.
Bake in a hot (375 F) for about 15 to 20 minutes.

Nip 'em in the bud. That is, cut down on the glut by harvesting and eating some of the blossoms. I tried sauteed squash blossoms in butter for the first time this year, and they are delicious. Kind of a mushroomy taste.

A note of caution (I think)... Here's why I harvested them: a gardener friend said to cut the blossoms that had no fruit behind them, and the plant would produce more. When I mentioned this on a blog, the reply was that if I kept doing that, there would be no new fruit. I guess those I harvested were male blossoms?

So, if you decide to harvest and sautee some blossoms, probably best to go lightly at first. But really, do try at least couple. They're so good.

Thanks for all the great suggestions everyone, keep'em coming. Carol, your idea's a great one, but I don't think I have a food bank near me. Usually excess courgettes go to my work colleagues who give me a small donation which I give to charity at the end of the year, so the sentiments are similar. Love your hoe collection BTW carol - must write a blogpost about it here!

Organikal your courgette cake recipe sounds great - will look it up ..

I have just posted a pecipe, of sorts on my blog for a ratatouille dish that I knocked up today owing to an abundance of courgettes and French beans. One of my favourite uses tough is to simply cut in half long ways and then score the flesh inside without breaking the skin, drizzle generously with good quality olive oil and the season well with freshly ground black pepper. Now place the courgettes on a hot griddle or barbeque and cook until well charred.

Love your blog, as a novice gardener I have linked to it so that I can come back often.